南瓜双歧酸奶的研制

Study on the Processing Technique for Fermented Bifido Pumpkin milk Beverage

本文以鲜牛乳、南瓜粉为主要原料,辅以一定的辅料,进行乳酸发酵,采用正交试验设计选择最佳配方。结果表明:以鲜乳为原料,加入1%南瓜粉,接种3%的发酵菌种(Lb∶St=1∶1)和1.5%的双歧杆菌菌种,在43℃恒温条件下发酵2～3h,再置于8℃的冰箱中后发酵冷藏10～12h,所得酸奶组织均匀,口感细腻,酸甜适度,具有南瓜特有的滋味和芳香,特别适宜于糖尿病患者食用。

Using pumpkin powder as main material to be fermented with latic acid bateria,the optimum processing technique was determined by orthogonal experiment.The result showed that optimum additive quantities of pumpkin powder was1%,the optimum scale of L.bulgaricus and Str.thermophilus was1∶1(Lb∶St=1∶1),inoculation3%,and1.5%Bifido,fermenting temperature was43℃,after2～3h,the fermented milk beverage was stable,delicious,with optimum sweetness and sourness.The final product gave a clear,special taste and aromatic of pumpkin,especially suitable for diabetic.